Water continuous edible spread

Abstract

Water continuous edible spread having a solid fat content at 10° C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight average degree of polymerisation of at least 14 whereby the short oligofructose molecules are present in very small amounts or not at all, the structuring amount needed thereby being low and the products not showing an undesired off-taste.

What is claimed is: 
     
       1. A water continuous edible spread having a solid fat content at 10° C. below 10% by weight, comprising at least 7 wt. % oligofructose, the oligofructose having a weight average degree of polymerization (DP) of a least 14, whereby the oligofructose comprises between 0 and 8 wt. % of molecules of the formula GF 1-4 , based on the total amount of GF 1-60  in the oligofructose present in the spread, and a weight ratio of molecules of the formula GF 1-9  to molecules of the formula GF 10-60  of between 1:8-1:30, the spreads not having a sandy, thick mouthfeel. 
     
     
       2. Spread according to claim 1, wherein the oligofructose has a weight ratio of molecules of the formula GF 1-9  to molecules of the formula GF 10-60  is between 1:12 and 1:25. 
     
     
       3. Spread according to claim 1, wherein the oligofructose has an weight average degree between 16 and 30. 
     
     
       4. Spread according to claim 1, wherein the solid fat content at 10° C. is below 5% by weight and preferably below 2% by weight. 
     
     
       5. A water continuous edible spread having a solid fat content at 10° C. below 10% by weight, comprising at least 7 wt. % oligofructose, the oligofructose having a weight average degree of polymerization (DP) of at least 14, whereby the oligofructose comprises between 0 and 8 wt. % of molecules of the formula GF 1-4 , based on the total amount of GF 1-60  in the oligofructose present in the spread, and a weight ratio of molecules of the formula GF 1-9  to molecules of the formula GF 10-60  of between 1:8-1:30.